Mains
Kafta bil Sanieh
Ingredients
- 600 g (1.3 lb) minced beef or lamb
- 1 onion, grated
- 30 g (1/2 cup) chopped parsley
- 5 g (1 tsp) ground allspice
- 5 g (1 tsp) ground cinnamon
- 10 g (2 tsp) salt
- 2 g (1/2 tsp) black pepper
- 3 medium potatoes, thinly sliced
- 2 tomatoes, sliced
- 1 green bell pepper, sliced
- 45 ml (3 tbsp) olive oil
- 240 ml (1 cup) tomato juice or passata
Method
- Combine minced meat, grated onion, parsley, allspice, cinnamon, salt and pepper in a bowl, mixing well.
- Shape the mixture into flattened oval patties or press into logs.
- Arrange potato slices in a single layer on the base of an oiled baking tray.
- Place the kafta patties over the potatoes, then top with tomato and pepper slices.
- Pour tomato juice evenly over the tray and drizzle with olive oil.
- Bake at 200°C (400°F) for 40-45 minutes until potatoes are tender and kafta is cooked through.
- Rest for 5 minutes before serving directly from the tray.
Introduction: Spiced minced meat mixed with onion and parsley, shaped and baked over potatoes and tomatoes, kafta bil sanieh is a beloved Sunday family main course across Lebanon.
Cultural Background: Spiced minced meat mixed with onion and parsley, shaped and baked over potatoes and tomatoes, kafta bil sanieh is a beloved Sunday family main course across Lebanon.
Tips: Slice potatoes thinly and evenly so they cook through in the same time as the meat. Grating the onion rather than dicing keeps the kafta moist.
Variations: A vegetarian version uses thick portobello mushroom slices in place of the kafta patties. Some cooks add sliced aubergine to the tray.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat covered in the oven at 180°C (350°F) for 15 minutes.
FAQs:
Q: Can I use ground turkey instead?
A: Yes, though the dish will be leaner; add a little extra olive oil to keep it moist.
Q: Do I need to pre-cook the potatoes?
A: No, thin slices cook through in the oven alongside the meat.
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